Risotto with Pumpkin

"This pumpkin is meaty, not fibrous or watery like some others." — John Besh, author of My Family Table

Total Time: 0:45

Prep: 0:45

Level:
Moderate

Serves:
8

Ingredients

2 tbsp. olive oil

1 tbsp. medium onion

about 2 cups c. ‘Musquée de Provence’ pumpkin

2 c. arborio rice

2 to 3 tbsp. dry white wine (optional)

6 c. chicken broth

1 sprig fresh rosemary

4 to 5 dried porcini mushrooms

2 tbsp. unsalted butter

¾ c. grated Parmesan cheese

Salt and freshly ground pepper

Directions

In a large saucepan over medium-high heat, heat olive oil. Sauté onion until soft, about 5 minutes. Add pumpkin and cook until softened, 6 to 8 minutes, stirring often. Add rice, stirring with a wooden spoon until each kernel is coated with oil. Add wine, if desired, and stir until combined.

Add 3 cups chicken broth, rosemary, and mushrooms to rice mixture. Bring to a boil, then reduce to a simmer, stirring frequently. As broth is absorbed, add more, ½ cup at a time, stirring frequently—you may not need to use all the broth. Cook until most of liquid has been absorbed and rice is slightly al dente, yet creamy and porridge-like, about 18 minutes. Add butter and ¼ cup Parmesan and stir to combine. Season with salt and pepper and serve with remaining Parmesan.